Smoked Pumpkin Ravioli With Sage Butter Sauce

• It’s a fun savory use for pumpkin. This isn’t pumpkin pie, pumpkin bread, or another sweet pumpkin recipe.
• The smoker adds another layer of flavor. Smoking the pumpkin first gives the filling a subtle smoky character.
• Wonton wrappers make homemade ravioli much easier. No pasta machine required.
• The filling is creamy and lightly spiced. Ricotta balances the pumpkin while cinnamon, nutmeg, and ginger add warmth.
• The sage brown butter is simple but perfect. Rich butter, crispy sage, and smoky almonds finish the ravioli beautifully.
• You can make the ravioli ahead. Assemble them several days before cooking and boil them when you’re ready to serve.

Ingredients + Substitutions

For the Smoked Pumpkin

• Sugar or pie pumpkin: These smaller pumpkins have good flavor and are ideal for making puree. You can also use canned pumpkin if you don’t have a smoker.
• Wood: Apple or cherry gives the pumpkin a softer smoke flavor. Oak or hickory will be more pronounced.

For the Ravioli

• Smoked pumpkin puree: You’ll need 2 cups of cooked pumpkin puree.
• Ricotta: Adds creaminess and keeps the filling tender.
• Cinnamon, nutmeg, and ginger: Warm spices that complement the pumpkin without making it taste like dessert.
• Fresh sage: A little chopped sage adds savory flavor to the filling.
• Kosher salt: We use Diamond Crystal. Avoid using iodized table salt, as it will be too salty.
• Wonton wrappers: A simple shortcut to homemade pasta. Choose thicker wrappers if you can find them because they hold up better when boiled.
• Eggs: Used to seal the ravioli.

Preparation

Prepare the Pumpkin

Quarter the pumpkin and remove the seeds. You can leave the skin on while smoking; it makes the pumpkin easier to handle.

If you’re making the pumpkin puree specifically for this recipe, don’t season it before smoking. This keeps the puree versatile if you have extra.

Prepare the Wonton Wrappers

If your wonton wrappers are frozen, thaw them according to the package directions before assembling the ravioli.

Keep the wrappers covered with a slightly damp kitchen towel while you’re working so they don’t dry out.

How to Smoke Pumpkin

1. Prepare smoker: Preheat smoker to 250 degrees Fahrenheit using a fruit wood like apple or cherry for a sweeter flavor. For a more pronounced smoke influence, you can use oak or hickory.
2. Smoke the pumpkin: Place the quartered pumpkin on the smoker, skin side down. Smoke for 1 hour.
3. Finish cooking: Increase the smoker temperature to 300°F and continue cooking for another 30–60 minutes, or until the pumpkin is completely fork tender.
4. Make the puree: Remove the pumpkin from the smoker and let it cool enough to handle. Scoop the flesh from the skin and mash it with a fork or puree it in a food processor until smooth.

How to Make Pumpkin Ravioli

1. Make the filling: In a medium bowl, combine 2 cups smoked pumpkin puree, ricotta, kosher salt, cinnamon, nutmeg, dry ginger, and chopped fresh sage. Mix until smooth.
2. Fill the wrappers: Place the wonton wrappers on a large sheet pan. Add approximately 1 teaspoon of filling to the center of each wrapper.
3. Seal the ravioli: Brush the edges of the wrapper with egg wash. Place another wonton wrapper over the filling and gently press around the edges to remove air and seal the ravioli.
4. Shape: You can leave the ravioli square, or use a round cookie cutter to cut them into circles. If you cut them into circles, you’ll remove some excess wrapper and get a better filling-to-pasta ratio.
5. Repeat: Continue until you’ve used all of the filling.

How to Make Sage Brown Butter Sauce

Make the brown butter while the ravioli are being assembled or just before cooking.

1. Melt the butter in a 10-inch skillet over medium heat.
2. Add the sage leaves and cook for about 3–4 minutes, until the sage becomes crisp.
3. Watch the butter closely. If the sage starts browning too quickly, reduce the heat.
4. Remove the fried sage and place it on a paper towel to crisp.
5. Keep the butter warm in the skillet for tossing with the cooked ravioli.

How to Cook Pumpkin Ravioli

1. Bring a large pot of generously salted water to a boil.
2. Add the ravioli in batches, cooking no more than six at a time so the pot doesn’t become overcrowded.
3. Cook for approximately 3–5 minutes, depending on the thickness of your wonton wrappers. Thicker wrappers may take closer to 5 minutes.
4. Remove the ravioli with a slotted spoon and gently drain.
5. Add the cooked ravioli to the warm sage brown butter and gently toss to coat.
6. Plate and finish with the crispy sage and chopped smoked almonds.

Wine Pairing

This is a rich, creamy dish with subtle sweetness from the pumpkin and warm baking spices in the filling.

I love serving it with a dry sparkling wine. The acidity and bubbles cut through the richness of the brown butter and ricotta, while the fruit character works nicely with the pumpkin and spices.

A dry Prosecco, Cava, or Oregon sparkling wine would all be delicious choices.

What to Serve With Pumpkin Ravioli

These ravioli work beautifully as an appetizer or first course, especially for a fall dinner.

If serving as a main course, keep the sides simple:

• Arugula or mixed green salad
• Roasted fall vegetables
• Simple Grilled BGrilled Brussels Sprouts
• Crusty bread
• A crisp green salad with a bright vinaigrette

You can also serve one or two ravioli as a starter before a larger fall meal.